Burlap & Lace Platter (Print Version)

Hearty smoked meats and delicate shaved cheeses combined with fresh herbs for an elegant platter.

# What You'll Need:

→ Meats

01 - 4.2 oz smoked beef, thickly sliced or hand-torn
02 - 4.2 oz rustic country ham, roughly chopped
03 - 4.2 oz smoked sausage, thick-cut rounds or wedges

→ Cheeses

04 - 2.1 oz Parmigiano Reggiano, thinly shaved
05 - 2.1 oz aged Manchego, thinly shaved
06 - 2.1 oz Gruyère, thinly shaved

→ Accompaniments

07 - 1 small handful cornichons
08 - 1 small red onion, thinly sliced
09 - 2 tbsp grainy mustard
10 - 1 small bunch fresh thyme or rosemary sprigs
11 - 1 rustic country loaf or crusty baguette, sliced (optional)

# How To Make:

01 - Place the smoked beef, country ham, and smoked sausage in overlapping layers or rustic mounds on a large wooden board or platter.
02 - Using a vegetable peeler or cheese plane, shave the Parmigiano Reggiano, Manchego, and Gruyère into thin, translucent ribbons and arrange them artfully beside and over the meats.
03 - Distribute cornichons, sliced red onion, and small dollops of grainy mustard around the platter.
04 - Sprinkle fresh thyme or rosemary sprigs over the platter to enhance aroma and presentation.
05 - Present immediately, optionally with slices of rustic country loaf or crusty baguette.

# Expert Tips:

01 -
  • It looks impressive enough for guests but takes just 15 minutes—no cooking required, pure assembly magic.
  • The contrast between thick, smoky meat and paper-thin cheese creates a textural conversation that keeps people reaching back for more.
  • It's naturally gluten-free and low-carb, so you're not sacrificing flavor for dietary flexibility.
02 -
  • Cheese shaved too thick loses its magic—those translucent ribbons are the entire point of using a peeler instead of a knife. Practice on the Parmigiano first; it's forgiving and teaches your hand the right pressure.
  • Room-temperature meats and cheese taste exponentially better than cold ones. Pull everything from the fridge 10 minutes before arranging, and your palate will thank you with deeper, more complex flavors.
03 -
  • Invest in a proper cheese plane rather than a vegetable peeler if you're doing this regularly—it gives you more control and creates more consistent, beautiful ribbons every time.
  • Build your platter on a board that's been wiped with a barely damp cloth; it prevents things from sliding and makes the whole presentation feel intentional and grounded.
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